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Helado de Coco (Coconut Sorbet)
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Description
You only need three ingredients to make this delicious Puerto Rican favorite. Creamy, with a great (yet not overpowering!) coconut flavor, this is a great spring and summer dessert!
Ingredients
- 2 cups Coconut Milk
- 2 cups Half-and-half
- ¾ cups Sugar
Preparation
In a large bowl, whisk together the coconut milk, half-and-half, and sugar.
Cover the bowl with plastic wrap, and freeze for 1–2 hours, or until the mixture is very cold.
Remove from the freezer and pour into your ice cream machine. Freeze in the ice cream maker for 15–20 minutes, or until the sorbet is nice and creamy.
Scoop the sorbet into a container, and freeze for at least 2–3 more hours or overnight.
Enjoy!
Makes 1 quart.
© 2011 Original recipe by La Casa de Sweets
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The Three Little Piglets on 4.19.2011
That looks so good! I’m on a huge homemade ice crea kick right now – I’ve been working my way through David Lebovit’s ice cream cookbook The Perfect Scoop. This sounds so light though. Just added it to my recipe box. Thank for sharing.